Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds

Recipe courtesy Alex Lee, Daniel

Total Time:

45 min

Prep:

15 min

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Inactive Prep:

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Cook:

30 min

Level:

Easy

Yield:

4 to 6 servings

Ingredients

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

8 tablespoons butter, softened

3 tablespoons bread crumbs

1/2 cup chopped parsley

2 tablespoons chopped garlic

1 tablespoon chopped toasted almonds

1 tablespoon diced ham

1 tablespoon chopped white mushrooms

Salt and pepper

20 large white mushrooms, stems and caps separated

20 cooked escargot

Directions

Preheat oven to 350 degrees F.

In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together.

Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.